I am amazed at the new followers gained via this blog and am grateful I can connect with so many of you as more than just foodies, but as mothers, friends, daughters, colleagues, and as individuals who simply value and treasure the joys of living. We relate through our passion and love of food, culture, and tradition. Yesterday was Purim, a holiday rooted by past oppression of Jewish people, now a time to rejoice as a result of surmounting them. Kids wonder the streets dressed-up in creative costumes, people are gathered to listen to the Megillah, and feasts are held. Facebook is filled with images of happy families, people in their snazzy costumes, and yummy Nutella or peanut butter filled Hamentashen recipes, upgrades to the standard prune filled variation.
We are living in a time when many Montrealers are saddened or angered by the amount of negative scrutiny of Judaic values or practice by certain provincial government bodies, especially in reference to Louise Mailloux's recent comments. I am not surprised by her prior analogies, though her apologies are appreciated. I understand from historic and personal experiences, that such negative judgments are a part of the Jewish people and why we celebrate holidays. One of my favorite Purim customs is the giving of mishloach manot, customary food baskets. We give these baskets as a means to connect with friends or relatives, as peace-offerings, or food for the needy.
In response to Mrs. Mailloux`s remarks, I can't stress enough how beautiful Jewish practices are and the emphasis of celebrating through giving or gathering solidifies us and turns us into an example of a community- that should be appreciated not misjudged with conspiracy theories. Negative or closed-minded remarks come and go, traditions and practice stay, and no government official will attenuate that, it's proven in history.
Back to the baking, this Purim I had the joy of making Cake Pops, or should I say, Purim Pops as Mishloach Manot. My kids love these, so what better way to treat kids with these sweets. Considering time is of essence this holiday season, I needed help from my 'friend' Duncan Hines cake mix and frosting to alleviate my workload. Cake pops are fun to-do activities with the kids.
CAKE POPS Makes approximately 60 cake pops
- 2 Boxes of Duncan Hines, I used chocolate
- 1 container of Duncan Hines Frosting
- 6 eggs
- 2.5 cups of water
- 2/3 cups of oil
- 3 Packs of Wilson Candy Melts, you can get these at Michael's
- 60 Cake Pop sticks
- Pam for greasing
- Sprinkles for decorating
TO PACKAGE From The Dollar Store
- Little containers
- Floral foam
- Cellophane paper
- Ribbons or raffia
- Heat oven to 350 degrees and follow Duncan Hines directions by beating in the eggs, oil, and water, placing in cake trays...
- Preferably use rectangular cake trays, you may need 4 trays
- Once your cakes are ready, let them cool
- Crumble your cakes well and blend in 3/4 of the container of the frosting
- Spoon little balls, place them on tray and in the fridge for 2 hours - they should be solid
- In the microwave, melt your Wilson Candy Melts for about 1 to 2 minutes.
For the dipping , I found this video to be useful.